Fruity Gelatin Gummies

These are a family favorite and a kid-approved healthy snack in my house. When I am not making Elderberry Gummies, this recipe is my go-to for a gut-supportive, nutrient-dense snack. I also love that it takes maybe 5-10 minutes to prep. I love incorporating gelatin into my family’s diet this way. Gelatin is a protein product derived from collagen and besides being super nourishing for the digestive tract, there is evidence that it plays role in joint health and brain function, and may improve the appearance of skin and hair. It is flavorless and colorless and when it dissolves in warm water and takes on a jelly-like texture as it cools.

Makes about 18 gummies

Ingredients:

• 8 Ounces organic unsweetened 100% fruit juice (I like the Santa Cruz, Lakewood, and RW Knudson brands)*

• Options: I like to mix it up and even mix juices within the gummy, 4 ounces each, my favorites include pineapple, pomegranate, tart cherry, blueberry, and orange

• 1/4 cup grass-fed gelatin (I like Great Lakes, Further Foods, and Perfect Supplements)

• 1 tbsp raw honey (optional)

Directions:

1. Combine syrup, juice, and gelatin in a medium saucepan.

2. Heat to medium and stir well until gelatin is completely combined.

3. Add echinacea drops and honey if included and stir again.

4. Remove from heat and pour the mixture into silicone molds or a square baking dish.

5. Refrigerate for 30 minutes or until set.

6. Pop them out of the molds or cut them into square inch pieces.

7. Store in refrigerator for up to 10 days.

Enjoy!!!!

*Juices to try for different flavors and their benefits:

• Orange juice - high in vitamin c, supportive of adrenals (stress) and immunity

• Pineapple or papaya - contains enzymes that are digestion and inflammation supportive

• Tart cherry - supportive of melatonin production/sleep and inflammation

• Pomegranate - high antioxidant content support brain health, inflammation, and sleep
  
  
  

Chocolate Truffles

These are SO easy to make and very rich and yummy. They are refined sugar free, only sweetened with dates.

Makes 12-16
Ingredients:

• 1/2 Cup organic cacao

• 3 Tablespoons coconut oil

• 2 Tablespoons nut butter of choice (no sugar added)

• 1 Teaspoon vanilla extract

• 2-3 Medjool dates (2 large or 3 small-medium), roughly chopped

• 2 Pinches of Maldon or pink/sea salt

• 6 Tablespoons chia seeds (optional)

Directions:

1. Place cacao, coconut oil, nut butter, vanilla extract, dates, and salt into base of a food processor.

2. Process until smooth

3. Pour chia seeds onto a plate or a shallow dish if using

4. With hands form mixture into 12-16 balls (1/2-3/4 inches in diameter) and roll some or all into the chia seeds until covered (this part is optional). I use a teaspoon to scoop out a portion of the mixture to form into the ball.

5. Chill in the refrigerator until ready to eat/serve

Fudgy Gluten-Free Brownies

Makes 9 squares

Ingredients:

• 3/4 Cup chickpea flour (Bob’s Redmill is great)

• 4 Tablespoons organic cacao powder

• 2/3 Cup salted butter

• 1/2 Cup semi-sweet or dark chocolate chips

• 3 Large eggs

• 1/2 Teaspoon salt (I love Redmond Real Salt!)

• 2/3 Cup coconut sugar

• 1 Teaspoon vanilla extract

Directions:

1. Pre-heat oven to 350 degrees.

2. Grease an 8x8 square dish.

3. In a small saucepan add chocolate chips and butter and heat on low until butter and chocolate starts to melt. Stir to incorporate and set aside.

4. In a large bowl, beat eggs and coconut sugar well for about 2 minutes

5. Add the chocolate/butter mixture and vanilla and mix to incorporate

6. Add salt, cacao powder, and chickpea flour and incorporate gently into wet mixture until just mixed

7. Pour batter into baking dish and bake for 30-33 minutes. Let cool before slicing and eating!

Salted Tahini Freezer Fudge

• Ingredients

• 1 Cup tahini

• 4 Tablespoons cacao powder

• 2 Scoops collagen peptides (optional)

• 4 Tablespoons coconut oil, melted

• 2-3 Tablespoons pure maple syrup

• 1 Teaspoon vanilla extract

• Coarse sea salt (or Redmond Real Salt) to taste

Directions

1. Add all of the ingredients, except for the salt, into a bowl and mix well. I like to use a bowl with a spout or a large measuring cup so I can easily pour it into the molds.

2. Pour the batter into small silicon molds or a parchment-lined 8x5 bread loaf pan, sprinkle with salt.

3. Place pan or mold in the freezer for an hour or until solid.

4. Remove the fudge and break fudge out of molds or cut into squares if needed.

5. Store in freezer until ready to serve. Enjoy!

Peppermint Chocolate Chip Cookies

Makes 12 cookies

Prep time: 15 minutes

Ingredients:

• ¼ cup grass-fed butter

• ¼ cup coconut sugar

• 2 tablespoons maple syrup

• 1 large egg

• 2 teaspoons vanilla

• 1½ cups blanched almond flour

• 2 tablespoons coconut flour

• 1 teaspoon baking soda

• ½ teaspoon sea salt

• ¼ cup cacao nibs

• ¼ cup chocolate chips + 1 heaping tablespoon

• 5 – 6 drops food grade peppermint essential oil

Directions:

1. Preheat oven to 350 degrees F.

2. In a food processor, mix the butter, coconut sugar, maple syrup, egg, and vanilla until smooth (30 seconds or so)

3. Add the almond flour, coconut flour, baking soda, peppermint essential oil and sea salt and mix again until combined. Feel free to scrape down the sides of the bowl if needed to mix everything together.

4. Move batter to a medium sized bowl and add the chocolate chips and cacao nibs, stirring until combined

5. Using a tablespoon, scoop out dough and form 1 ½ inch (approximately) diameter balls on a cookie sheet lined with parchment paper. Flatten them slightly with your fingertips or the back of a spoon.

6. Bake for 10-12 minutes, until slightly golden around the edges.